While refreshing my leaven I think I may have gotten some commercial yeast in my natural leaven. I used a spoon to stir the leaven that I may have used to measure yeast. It suddenly started tripling in 8-12 hours and has lost some of its acidic character. I did start using an organic flour to refresh the leaven the night before I noticed the explosion in activity and because of my baking my average kitchen temperature has been about 78-80f.
Any ideas on which is more likely?